Rehabbed cincinnati chili
9 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | 93 percent lean ground beef |
| 46 | ounces | Tomato juice |
| 1 | teaspoon | Each: allspice; cinnamon, cayenne, black pepper, salt, cumin |
| ⅛ | teaspoon | Garlic powder |
| 1½ | teaspoon | Vinegar |
| 1 | medium | Onion; chopped |
| 2 | tablespoons | Chill powder |
| 2 | dashes | Worcestershire sauce |
| 5 | Bay leaves | |
Directions
Brown ground meat, stirring with fork to break into small pieces in Dutch oven or soup pot over medium-high heat. Drain fat well and blot meat with paper towels. Add remaining ingredients and stir. Bring mixture to boil; reduce heat and simmer, uncovered, 2 hours. Makes 9 servings.
To make "2-Way" chili: Top 6 ounces cooked spaghetti with 6 ounces of chili.
To make "3-way" chili: Top spaghetti with 6 ounces of chili and ⅓ cup finely shredded low-fat (4 or 5 grams per ounce) sharp cheddar cheese.
To make "4-way" chili: Top a 3-way with ⅓ cup chopped onion.
To make "5-way" chili: Top a 4-way with ⅓ cup cooked beans.
Per serving of rehabbed 5-way Cincinnati chili: 405 calories and 11 fat grams (restaurant 5-way chili contains 718-790 calories and 29-42 fat grams).
Recipe Rehab is compiled by Karen Weber, Pat Streicher and Ellen Illig, registered dietitians at the Jewish Hospital Cholesterol Center, Cincinnati, OH